Recipe from Forks Over Knives Cookbook A perfect addition to a hot bowl of soup, chili, or stew. Makes 12 muffins Preheat the oven to 375F. Line a 12…
Inspired by Dr. Christina Miller, PlantBasedTeleHealth.Com In a big bowl, mash tofu with a potato masher or fork. Add the chopped vegetables. In a small bowl mix together…
Serves 2-3 over mashed potatoes, more if light eaters Start with a 12-inch skillet (I use a Scanpan titanium ceramic nonstick skillet) heated to medium-high. Add the sliced onions…
Inspired by Tami, Nutmeg Notebook.com Place the potatoes in a 6-7-quart pan and add water to cover. Bring to a boil and cook potatoes for 10 minutes uncovered. After…
By Brenda Davis; The Kick Diabetes Cookbook Put all of the ingredients except water in a food processor and process until smooth, stopping occasionally to scrape down the bowl.…
I make a huge smoothie every other day, saving the remainder for the next day. On the day that I make the smoothie, I drink two big glasses (14 oz each)
This is an easy, nourishing and delicious way to batch cook vegan garbanzo beans. They are easily frozen in Ziplock bags or rigid containers, for use in soups, stews, salads, and wherever you would use cooked chickpeas.
This dish is so tasty that I make it three or more times a month and I am now on my second bag of fermented black beans.
(With crispy skins, optional)
One of Chef AJ’s favorite meals; she serves them with apple sauce and red onion.